Our Professional Chikuwa Team
Japanese Kamaboko ,Our Professional Chikuwa Team
Chikuwa, a classic Japanese fish cake, traces its roots to ancient Japan with early written records dating back to the Muromachi period. Evolved from traditional kamaboko (fish paste products), it was formally named "chikuwa" during the Edo period to distinguish it from board-shaped fish cakes, deriving its name from the bamboo-ring-like cross-section after slicing. Initially a high-end delicacy, it became widely accessible with the development of fishing and food processing technologies.Made primarily from white fish surimi (e.g., Alaska pollock, shark), mixed with salt, sugar, starch and egg white, chikuwa is crafted by wrapping the seasoned fish paste around bamboo or metal sticks, then steaming or grilling to form its iconic cylindrical shape. It boasts a chewy texture and mild seafood umami, low in fat and rich in protein, making it a versatile ingredient. It can be enjoyed directly as a snack, added to oden, udon, curry and stir-fries, or made into stuffed variants with cheese, shrimp or tofu for diverse flavors. Today, it remains a beloved staple in Japanese cuisine, with regional styles across Japan and global adaptations in international food scenes.
Chikuwa Production Process
1. Raw Material Preparation: Select fresh white fish, remove bones, skin and impurities, then mince to make fish surimi. Thaw frozen surimi properly and keep it at low temperature (0-4℃) to maintain freshness.
2. Seasoning & Kneading: Mix fish surimi with salt, sugar, starch, egg white and food additives (as needed) in a blender. Knead thoroughly until the mixture becomes elastic and smooth.
3. Forming: Wrap the seasoned surimi evenly around cylindrical bamboo or metal sticks, ensuring uniform thickness and tight adhesion.
4. Cooking: Steam or grill the formed surimi sticks. Steaming takes 10-15 minutes at 95-100℃; grilling uses medium heat until the surface turns golden brown, locking in moisture and flavor.
5. Cooling: Let the cooked chikuwa cool naturally to room temperature, then remove the sticks gently.
6. Quality Inspection: Check for appearance, texture and taste, remove defective products.
7. Packaging & Storage: Vacuum pack qualified chikuwa, label with production date and shelf life, then store at -18℃ or below for frozen preservation..Japanese Kamaboko.
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